Morecambe Bay Shrimp and Tamarind Spring Rolls

Flavorful shrimp spring rolls filled with aromatics, deep-fried until golden, served with zesty lime dipping sauce and peanut vinaigrette.

Seafood Appetiser Deep-Fried Shrimp Thai-Style

Estimated Nutrition

Calories

545.1

kcal / serving

2180.4 kcal total

Carbs

39.6g

per serving

158.4 g total

Fat

33.2g

per serving

132.8 g total

Protein

22.2g

per serving

88.6 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

portion

Palm Sugar

to taste, or brown sugar

tsp

Palm Sugar

or brown sugar

Brown Sugar

CondimentsSauces

0.5

tsp

Tamarind Paste

tbsp

Dark Soy Sauce

tbsp

Fish Sauce

nam pla

tbsp

Fish Sauce

nam pla

Dairy

piece

Egg

free-range, beaten

GrainsCereals

packet

Spring Roll Wrappers

Liquids

tbsp

Sake

tbsp

Lime Juice

125

Lime Juice

NutsSeeds

stick

Lemongrass

crushed and finely chopped

Galangal

finely chopped, or root ginger

tbsp

Coriander

fresh, finely chopped

0.5

tsp

White Pepper

freshly ground

cloves

Garlic

crushed

tbsp

Mint

fresh, roughly chopped

tbsp

Coriander

fresh, roughly chopped

Peanut

crushed, roasted, roughly chopped

OilsFats

500

Groundnut Oil

for deep-frying

0.5

tsp

Chilli Oil

Seafood

250

Brown Shrimp

Vegetables

Beansprout

chopped

piece

Chili

hot, seeds removed, finely chopped

Ginger

fresh, peeled, finely chopped

110

Watercress

Method

Mix shrimps, beansprouts, lemongrass, and galangal in a bowl.

Whisk tamarind paste, soy sauce, and sake together, then stir into the shrimp mixture.

Stir in chilli, coriander, and white pepper, adding palm sugar if the mixture is too sharp.

Brush a wrapper with beaten egg, fill with shrimp mixture, and roll tightly like a cigar.

Heat oil in a heavy pan until a breadcrumb sizzles and browns.

Fry rolls in batches until golden brown and hot inside.

Grind garlic, ginger, chillies, and sugar to a paste, then mix with lime juice and fish sauce.

Combine all vinaigrette ingredients in a bowl and mix well.

Serve spring rolls on a bed of watercress with both dipping sauces.